pancetta pasta and peas

its a beautiful spring day here in sunny south Florida i was taken back to different space in time I'm sitting here shelling peas and my partner in crime is reading the wall street journal thought this would be an easy recipe and i felt like the housewife for sure  ... the grocery store was jam packed this a.m. you would think they were giving something away.. took me 45 minutes just to get the pancetta let alone come home and shell the peas  well i saw this recipe the other morning on the today show and i was taken back to a simpler time in life here is Giadas recipe

Wagon wheel pasta with pancetta and peas

Giada De Laurentiis

Ingredients

• 1 pound wagon wheel-shaped pasta (rotelle)
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 8 ounces pancetta, finely diced (about 2 1/2 cups)
• 2 large or 4 small shallots, chopped
• 1/2 cup low-sodium chicken broth
• 1 1/2 cups (5 ounces) sugar snap peas, cut into 1-inch pieces
• 1 1/2 cups (9 ounces) shelled edamame beans
• 1 cup frozen petite peas, thawed
• 1 cup finely grated parmesan cheese
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh mint leaves

Preparation

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crisp, about 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on a paper towel-lined plate.

Add the shallots to the pan and cook until soft, about 2 to 3 minutes. Add the broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the snap peas and simmer for 2 minutes until tender.

Add the pasta, cooked pancetta, edamame peas, petite peas, parmesan cheese, the remaining 1/4 cupolive oil, the salt, pepper and mint leaves. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, to loosen the sauce. Transfer to a large bowl and serve.

Serving Size

4 to 6 servings